(Closed) Question about buttercream frosted cakes

posted 4 years ago in Food
Post # 3
6208 posts
Bee Keeper
  • Wedding: August 2013 - The Liberty House

As long as your house is cool (not melting temperatures) then you can just leave it out on the counter- buttercream actually doesn’t need to be refrigerated once it’s on the cake. So just go pick it up and plop it on the table and go about your business! 

Post # 4
335 posts
Helper bee
  • Wedding: March 2015

What about going for a chocolate ganache iced cake? You’ll need to keep it cool, like the buttercream.

Post # 6
197 posts
Blushing bee

@jadlnc:  You can have white chocolate ganache. It is delicious and worth asking about 🙂

As for buttercream, treat it like butter. If your house is too hot for a stick of butter to sit without melting, then obviously it is too much for the buttercream. Otherwise it would be fine 🙂

Post # 8
14703 posts
Honey Beekeeper
  • Wedding: June 2011

@jadlnc:  marshmallow fondant is great. Also, not all fondant is real fondant. I would ask your baker to taste it. If it’s not good ask about marshmallow fondant.

Post # 10
2905 posts
Sugar bee

Maybe you could borrow a minifridge, or buy one for about $100 just to keep the cake cool for the day….

Post # 12
2905 posts
Sugar bee

@jadlnc:  I’d check a craigslist by your local university! 

Post # 13
521 posts
Busy bee
  • Wedding: May 2014

As it sounds like the number of people isn’t too many, I’m guessing the cake won’t be too large.  Maybe you have a large cooler you could but it in, sitting on ice?

Post # 14
3786 posts
Honey bee
  • Wedding: October 2013

@jadlnc:  Our cake was buttercream because fondant tastes like vomit. Our baker dropped it off (and set it up on the cake table and everything) around 1:30-2. We cut it around 7 I think. It was perfect 🙂 Here’s a pic so you can see it didn’t melt or droop at all. We got married in October.



Post # 16
4433 posts
Honey bee
  • Wedding: June 2013


we did a whipped cream.  It was amazingly delicious.  Yes, fondant is disgusting.

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